Winter Fusion Fizz: Pomegranate-Pear Cocktail with Matcha and Ginger-Cinnamon Syrup - photo 1
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Winter Fusion Fizz: Pomegranate-Pear Cocktail with Matcha and Ginger-Cinnamon Syrup

Drinks Fusion cuisine 45 min Medium 15 wyświetleń ~30.09 PLN - (0)
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Description

A seasonal fusion drink combining juicy Polish pears and intense pomegranate with Japanese matcha, along with warm notes of ginger and cinnamon. It creates a layered, striking cocktail with a vibrant, magenta pomegranate base topped with a green, slightly frothy layer of matcha and a delicate, sweet-spicy pear syrup. This drink is both non-alcoholic and perfect for "arming" with a glass of prosecco or light sake. Visually, it attracts with its color contrast, while in taste, it offers a balance of sour-fruity, spicy, and herbal notes, with a pleasant fizz from the sparkling water. Perfect for winter gatherings, as a refreshing dessert after dinner, or an elegant drink for a get-together with friends.

Ingredients Used

Ingredients (13)

Servings:
4
  • Pear 1.7 szt.
  • Pomegranate (arils) 300 g
  • Fresh ginger 30 g
  • Brown sugar 150 g
  • Water 200 ml
  • Matcha green tea powder 2 łyżeczki
  • Green tea (infusion) 300 ml
  • Sparkling water 600 ml
  • Lime (juice and slices) 1 szt.
  • Ice cubes 400 g
  • 🌿 Przyprawy
  • Cinnamon stick 2.5 szt.
  • ✨ Opcjonalne
  • Honey 60 ml
  • Tajin (chili-lime seasoning) 10 g
💰 Szacowany koszt dania: ~30.09 PLN (7.52 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pear and Ginger Syrup

1

Wash the pears, peel them, and remove the cores. Cut the flesh into cubes about 1.5 cm on each side. Peel the ginger and grate it on a fine grater (you should get about 30 g of grated ginger). In a medium pot (bottom diameter ~18–20 cm), place the chopped pears, grated ginger, 150 g of brown sugar, 200 ml of water, and half a cinnamon stick (about 5 g). Bring to a boil over medium heat, then reduce the heat and simmer for 12–15 minutes, stirring every 3–4 minutes, until the pears become very soft and some of the liquid reduces to a thick syrup.

Ingredients: Pear, Fresh ginger, Brown sugar, Water, Cinnamon stick
Use a medium pot with a thick bottom to prevent the syrup from burning. If you don't have a grater for ginger, slice it very thinly and chop it very finely. Do not cook on too high heat – the syrup may splatter. The finished syrup should lightly coat the spoon.
2

After cooking, remove the pot from the heat and let it sit for 5 minutes to cool slightly. Remove the cinnamon stick. Blend the contents of the pot until smooth using an immersion blender or transfer to a blender jug and blend for 30–45 seconds until the mixture is uniform. Strain the resulting puree through a fine sieve into a bowl or another container, pressing with a spoon or silicone spatula to separate the liquid and leave any fibrous remnants behind. The syrup should have the consistency of a pourable puree; if it is too thick, add 1–2 tablespoons (15–30 ml) of water.

Ingredients: Pear
Use a metal strainer with fine mesh or a cheesecloth to strain, so the drink is clear. Be careful with the temperature — hot syrup can splatter while blending. Store the syrup in a clean jar in the fridge if not using immediately.

Blueberry puree

3

Place 300 g of pomegranate seeds in a blender and blend for 20–30 seconds on low speed to release the juice, but do not crush the skins too much. Strain the mixture through a fine sieve and press down with a spoon to extract the remaining juice; you should obtain an intensely magenta, clear liquid with a volume of about 200–250 ml. Set the pulp aside – it can be used later for baking or for decoration on the plate.

Ingredients: Pomegranate (arils)
Use a wide sieve and a wooden spoon to press. If you want to achieve a maximally clear juice, strain additionally through fine cheesecloth. Working with pomegranate can be messy — wear an apron and use dark towels.

Matcha base

4

Brew green tea: to 300 ml of boiling water cooled to about 75°C, add a tea bag or 2 g of leaves and steep for 2–3 minutes. Pour the infusion into a jug and set aside until it reaches a temperature of about 40°C (it should be pleasantly warm, not hot). In a small bowl, place 10 g (2 teaspoons) of matcha. Add about 60 ml of warm, 40°C infusion (not hot) and vigorously whisk the matcha with a bamboo whisk (chasen) or a small whisk for 20–30 seconds until a smooth, green, slightly frothy emulsion without lumps forms.

Ingredients: Matcha green tea powder, Green tea (infusion)
Use a wide-bottomed bowl and a chasen whisk if you have one — it will give the best foam. If you don't have a chasen, use a small whisk or a hand mixer on low speed for a few seconds. Do not use boiling liquid (above 80°C) – the matcha will become bitter and lose its bright color.

Assembly and layering

5

Prepare four tall transparent glasses or highball glasses. Moisten the rim of one of the glasses (optionally all of them) with a slice of lime and coat it with a thin layer of tajin (if using). Pour 60–70 ml of freshly prepared pomegranate juice evenly into the bottom of each glass (this should fill about 1/3 of the height). Add 2–3 large ice cubes to each glass.

Ingredients: Tajin (chili-lime seasoning), Pomegranate (arils), Ice cubes, Lime (juice and slices)
Transparent glass will highlight the contrast of colors. If you're making a larger batch for a party, you can prepare the layers in a pitcher and pour with a spoon for a gradient effect. Tajin is spicy – sprinkle it only if you like it.
6

Pour about 200–220 ml of the cooled pear-ginger syrup (from step 2) into the pitcher. If you prefer a sweeter profile, sweeten now with the optional 60 g of honey, mixing it thoroughly with the warm syrup (honey dissolves better in warmth). Add the rest of the cooled green tea infusion (from step 4) to the pitcher and mix well, creating a base with a fresh-spicy flavor and a greenish hue. Check the taste and add juice from 10 g of lime (a few drops) if you want to enhance the acidity.

Ingredients: Honey, Water, Pear, Green tea (infusion), Lime (juice and slices)
Mix the base in a jug with a wooden spoon or silicone spatula. If you are using honey, dissolve it first in a small amount of warm syrup to ensure it mixes well. The syrup and tea should be cooled before adding to the ice to avoid diluting too quickly.
7

To achieve a layered effect: very slowly, pouring over the back of a spoon placed just above the surface of the ice, add about 80–90 ml of the prepared pear-matcha base to each cup. Pour slowly so that the layer settles above the pomegranate juice and does not mix immediately. Finally, gently add sparkling water (about 90–100 ml per glass), keeping the spoon close to the surface to dampen the force of the stream and maintain the layers. There should be a distinct lower, magenta layer of pomegranate, a middle layer of syrup/pear with a green hint of matcha, and light, transparent bubbles on top.

Ingredients: Pomegranate (arils), Sparkling water, Ice cubes, Pear, Matcha green tea powder
The key is to pour slowly and use a spoon. If the layers mix, set the glass aside for a moment — the contrast of colors will still remain appealing. The temperature of the ingredients affects density and layering: cooler ingredients layer better.

Decoration and Serving

8

Place a slice of lime on the rim of each glass and a few fresh pomegranate seeds for color. If you want to add an impressive matcha foam, whisk 1–2 teaspoons of matcha (5–10 g) with 20–30 ml of warm brew and gently spoon the foam on top. Serve immediately, with a long spoon and a straw.

Ingredients: Pomegranate (arils), Lime (juice and slices), Matcha green tea powder, Tajin (chili-lime seasoning)
Use transparent glasses to fully showcase the layers. Additionally, you can decorate with a long, thin slice of pear pierced with a stick. If you are using tajin, sprinkle it only on a part of the edge — the flavor enhancement is significant.

Fun Fact

💡

Pomegranates have been valued since ancient times and symbolize fertility and wealth in many cultures. The combination of pomegranate and matcha is an example of modern fusion cuisine, blending Middle Eastern and Japanese flavors in one colorful glass.

Best for

zimowe przyjęcie deser po kolacji wesołe spotkanie z przyjaciółmi przyjęcie bezalkoholowe

Tips

🍽️ Serving

Serve in tall, clear glasses to highlight the color contrast. Chill the glass before pouring to help the layers hold better. For the cocktail version, add 30–50 ml of prosecco or light sake to each serving just before serving.

🥡 Storage

Store pear syrup in a sealed jar in the refrigerator for up to 7 days. Fresh pomegranate juice is best used within 24–48 hours. The prepared drink is not suitable for long-term storage – the bubbles lose their vitality and the layers mix; it is best served immediately after preparation.

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